Stuffed goose - general principles and methods of preparation
Stuffed goose is a rather festive dish, although it can be served on weekdays. The process of cooking it is not complicated, but lengthy, because the geese begin to cook in advance, so that he has time to marinate well. And the very next day they stuff and bake. The stuffing for the goose is the most diverse - both simple and more refined. This buckwheat porridge, and mushrooms, and liver, apples, pears, dried fruits, potatoes, walnuts. Usually stuffed goose, served on a whole dish, makes an unforgettable and vivid impression on the guests. He really looks very solemnly on the table - a large, beautiful, ruddy carcass, with a filling laid inside, from which a delicate but breathtaking aroma emanates.
Stuffed Goose - Food Preparation
Before stuffing, the goose is pre-washed, excess parts are cut off - the extreme phalanges of the wings, subcutaneous fat at the tail and neck, and sometimes the tail itself is cut off. If the bird is not young, it must first be pickled for ten to twelve hours — in wine, coated with sour cream or mayonnaise to make the meat softer. Then the minced meat is prepared and it is filled with the abdomen of the bird, sometimes the filling is placed under the skin. The slice must be sewn up. To make the carcass look more compact, sometimes the legs of a bird are pulled together with a harsh thread, pressing them to the tail. They also do with wings, tying them to the breast. You should marinate or rub the goose with spices the day before, but stuff it right before baking, otherwise the filling may deteriorate.
Stuffed Goose - Best Recipes
Recipe 1: Goose Stuffed with Liver with Mushrooms
The highlight of this dish is in the filling, before that it turns out delicious! Fried mushrooms with liver and onion - just an overeating. But the goose itself is good - beautiful, roasted, noble. Truly a royal dish for a festive table.
Ingredients: goose - 3 kg, vegetable oil, marjoram and rosemary (preferably), black pepper. Filling: 500 g of chicken liver (or giblets), 2 onions, 300 g of champignons, 200 g of white bread, 200 ml of milk (water), black pepper, salt, 1 egg, 3 garlic cloves, parsley (greens).
Cooking method
Goose wash, cut off the extreme phalanges of the wings (they are still useful). Grate inside and out with seasonings, salt, pepper and let it brew for at least three hours, or even better - ten.
Cook the minced meat. Slices of white bread pour milk or water. Cut mushrooms into slices, onions - in half rings, liver - in medium slices, chopped herbs and garlic.
Fry half the onion rings, add the liver and fry for five minutes over high heat, then put the mushrooms, fry for another five minutes. Sprinkle with salt and pepper, chopped herbs and garlic. Stir, remove from heat. As it cools down, add soaked and wrung out slices of bread, egg and knead again.
Goose stuffed with minced meat, connect and sew the edges. On the baking sheet, put the previously cut wing phalanges, and place the goose carcass on them with the seam up. Bake for about three hours (180C). Every half hour, water the resulting fat.
Recipe 2: Goose Stuffed with Double Stuffing
The recipe features two types of minced meat. One filling is seasoned under the skin, the second is placed in the abdomen. Previously, the goose is marinated in white wine, from which its meat is juicy, tender, piquant. Very tasty and beautiful goose, worthy of any festive table.
Ingredients: goose - about 3 kg, salt, pepper. Marinade: 1 lemon, a bottle (0.75l) of white dry wine. Stuffing under the skin: 1 apple, a handful of walnuts, 1 onion. Stuffing for the abdomen: 1 onion, 1 carrot, salt, 1 celery stalk (preferably), 150g buckwheat (cereals), vegetable oil, goose giblets (heart, liver, stomach).
Cooking method
Wash the goose carcass, remove the tail, large pieces of subcutaneous fat and the extreme phalanx of the wing. Wash the giblets and set aside for a while. Remove the ribs and part of the sternum. Why make a longitudinal incision in the breast from the neck to the abdomen. Use a sharp knife to separate the ribs from the pulp of the breast on one side and the other. Scissor the ribs and part of the sternum. Wash the carcass again, grate with pepper and salt. Cook the marinade. Cut the lemon in half, then into half circles. Transfer the goose with these slices and place in a tall shape or gooseberry. Pour with wine and leave for twelve hours in the cold. This is done in order to soften the harsh poultry meat.
Cook the first stuffing (under the skin). Finely chop the onion and peeled apple, chop the nuts with a knife or chop with a blender. Mix. Place the stuffing under the skin of the goose, trying not to tear it, and distribute it with your hands so that it spreads over a larger area.
Make a filling for the abdomen. Sort buckwheat and bake, stirring, in a dry frying pan for about four minutes. Boil 300 ml of water, salt and put the roasted cereal. After boiling, remove the foam, reduce heat and cook for seven minutes. Drain the water by throwing buckwheat onto a sieve. Porridge should turn out a little damp, undercooked.
Cut the giblets into small pieces, first fry them for ten minutes separately, then five minutes with finely chopped celery and onions. Stir with buckwheat porridge, salt, pepper and stuff the goose belly. No need to stuff the filling very tightly, as porridge is cooked and will increase in volume. Sew the incision, wrap the carcass in foil and bake for two hours in an oven preheated to 200C. For half an hour before the end of baking, remove the foil and let the skin brown.
Recipe 3: Goose Stuffed with Apples and Prunes
Apples are the most common filling for a goose. In this recipe, for piquancy, prunes are added to apples, which gives the dish a more refined taste.
Ingredients: goose - 2.5-3.5 kg, salt, pepper, other seasonings (optional), vegetable oil, 300 ml of broth or water. Stuffing: 5 apples, better sweet and sour varieties (for example, Antonovka), 150 g of prunes.
Cooking method
Wash the carcass, grate with salt and pepper, you can also marjoram, rosemary or other herbs. Leave in the cold for ten hours.
Cut apples peeled from the core into large slices or quarters, mix with pitted prunes. Fill the abdomen, sew the incision. To make the goose look more presentable, the skin on the neck can be tucked and stabbed with toothpicks.
Grease a baking sheet with lean oil, put the cut phalanges of the wings at a small distance from each other, put a goose on them so that it is a little on a hill. Pour water or broth and bake for two and a half to three hours. The first half hour at 200C, then at 180C. Periodically - once every half an hour, water the goose with melted fat.
Stuffed Goose - Useful Tips from Experienced Cooks
- If during baking the goose starts to burn from above - cover it with foil, if from below, add a little water.
- If the stuffed goose is cooked in the sleeve, half an hour before the end of frying, the sleeve must be opened, then the skin will be covered with a very tasty and fried crust.
- To make goose meat very juicy, the carcass must be marinated all night in white wine, apple juice, mustard or sour cream.
- To make the meat of the old bird soft, marinate it, and then bake the goose in the sleeve.
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